Rabokki Recipe (Ramen & Spicy Rice Cakes)

🧂 Ingredients

• 1/2 pound cylinder-shaped Korean rice cakes

  if using frozen, soak in cold water for 1 hour – fresh can be used straight from the package
• 4 ounces Korean fish cakes

  eomuk, cut into bite-sized pieces (optional – soaked if needed, check packaging for proper preparation)
• 3 cups water

  for more flavor, use chicken stock, vegetable stock, or dashi
• 1/3 cup gochujang

  Korean hot pepper paste (or more to taste)
• 1 tablespoon gochugaru

  Korean red pepper flakes
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 4 ounces ramen noodles
• 1 cup kimchi

  chopped
• For Serving. Soft boiled eggs

  if desired

Instructions

• 1 If using frozen rice cakes and/or fish cakes, soak for 10 minutes or longer (up
  to 1 hour) in cold water to soften.
• 2 Bring the water or stock to a boil in a pot. Add the gochujang, gochugaru,
  sugar, garlic, soy sauce. Stir to combine.
• 3 Bring back to a boil, then add the rice cakes. Reduce the heat to medium and
  cook for 10 minutes. The sauce should thicken enough to coat the rice cakes.
• 4 Add the fish cakes, ramen noodles, and kimchi. Cook another 5 minutes, or until
  the rice cakes are softened but still chewy, and the noodles are tender. For a
  soupier ramen, add more water/stock as desired.
• 5 Serve into bowls with optional soft boiled eggs.

Nutrition Info